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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
This salmon is colorful, easy, and full of flavor.
4 thick salmon fillets
1 full tablespoon dehydrated vegetables (see note)
1 teaspoon Montreal steak seasoning
1 tablespoon Manischewitz Honey
1 full teaspoon Haddar Dijon Mustard
1 tablespoon Gefen Olive Oil
salt, to taste
pepper, to taste
1 medium carrot, diced
1 medium zucchini, diced (see tip)
1–2 tablespoons Gefen Olive Oil
salt, to taste
Bring a small amount of water to boil in a saucepan.
Add diced carrots and cook for five minutes. Add diced zucchini and cook for two minutes, or until al dente. Drain thoroughly.
Add olive oil and salt. Lay on the bottom of a medium-sized pan lined with Gefen Parchment Paper.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place salmon fillets on top of the veggies. Combine the dehydrated vegetables with the rest of the seasonings. Spoon on top of each piece of fish, covering it well. Bake for 10 minutes.
Raise temperature to broil and broil for 10 minutes, until brown and crispy. Remove from oven. Cover the pan with foil so the fish can steam a bit. Serve on a bed of veggies.
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
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